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Basic Buttermilk Pancakes

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Basic Buttermilk Pancakes

Basic Buttermilk Pancakes
New Media Publishing / Photography: Flat Art / Stylist: Abigail Donnelly
Provided by:
total prep 401 calories/serving


  • 2 cups all purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 2 tablespoons sugar
  • 1/2 teaspoon salt
  • 2 eggs, beaten
  • 2 1/4 cups shaken buttermilk, plus more for loosening batter if necessary
  • 2 tablespoons butter, melted and slightly cooled
  • Melted butter for cooking pancakes


  • Sift together the flour, baking powder, baking soda, sugar and salt in a large bowl. Whisk together the eggs, buttermilk and melted butter. Combine the wet and dry ingredients and whisk until just combined (batter will be slightly lumpy).
  • Heat a griddle or cast-iron skillet over medium-high heat and brush griddle with additional melted butter. Measure out pancake batter 1/3 cup at a time and pour in batches into griddle or skillet Cook until edges brown and bubbles form around edges and center of pancakes, 2-3 minutes per side. Flip and continue cooking.
  • Note: If batter becomes too thick, loosen with additional buttermilk, adding 1 tablespoon at a time, If you like sweeter pancakes, add an additional tablespoon of sugar to the batter.